piping hot

From Middle English. First attested circa second half of 14th century, from the similarity between the sizzling sound of food cooking in a frying pan and that of musical pipes, from Canterbury Tales [1] by Geoffrey Chaucer:

"He singeth brokking¹ as a nightingale. / He sent her piment, mead, and spiced ale, / And wafers² piping hot out of the glede³: / And, for she was of town, he proffer'd meed."

¹ quavering, ² cakes, ³ coals

• (Received Pronunciation) IPA^(key): /ˌpaɪ.pɪŋ ˈhɒt/
• (General American) enPR: pīʹpĭng hŏt, IPA^(key): /ˌpaɪpɪŋ ˈhɑt/

  • Audio (US):

    (file)

• Audio (General Australian):

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• Rhymes: -ɒt

piping hot (not comparable)

1. (idiomatic) Very hot.

   "Don't touch the pie! It's piping hot, straight out of the oven."

   • 1909, George Melville Baker, Pieces People Ask For, A Lesson to Lovers:

     You will see that my breakfast is piping hot,
     And rub the clothes to a snowy whiteness

   • 1942, U.S. Department of Agriculture, Bureau of Home Economics, Foods and Nutrition Division, Meat for Thrifty Meals:

     Cook until tender in a moderate oven (350° F.)—allow about 2½ hours. Turn occasionally for even cooking. Remove the strings before serving. Serve piping hot with gravy made from the pan drippings, or chill and serve cold.

• hot piping